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| Shrimp Cashew Curry with Rice Noodles |
Shrimp Cashew Curry As I’ve mentioned before, I’m no expert on Thai food. I have figured out a couple of recipes that seem to fit my takeout cravings… spring rolls with peanut sauce, thai steak noodle salad, and now orange shrimp cashew curry. Typically, I haven’t been a huge fan of curry. I warmed up to it this Fall with The Barefoot’s Butternut Squash & Apple Soup – I loved the extra complexity that the touch of curry spice added. 1 pound of shrimp, peeled 1/4 cup of orange marmalade 1 lime, juiced 2 cloves of garlic 4 tablespoons of oil (peanut, olive, veg, etc.) 1/2 tablespoon of curry powder 5 green onions, sliced 1/3 cup of cashews 1 package of rice noodles fresh basil In a medium bowl, mix together orange marmalade, lime juice, garlic, 2 tablespoons of oil, and curry powder. Add the shrimp and let it marinade for 30 minutes (if you have time). In a saute pan, heat the remaining 2 tablespoons of oil. Cook the shrimp in batches by individually removing the shrimp from the marinate (I use tongs) and place them in the pan – cooking them for about 1 minute on each side, then removing them from the pan and placing them in a bowl. Add the marinate to the pan, cooking on medium-high until it reduces into a thick sauce. In the meantime, prepare the rice noodles. Follow the directions on the packages – most instruct to boil them in water for 2-3 minutes. Remove from the heat and add in the green onions, cashews, and shrimp. Serve over the rice noodles and garnish with some chopped basil.